Steam it in a couscousier over plain water until the steam risesfrom the entire surface. Turn the couscous into the gsaa and breakup any clumps. Leave to cool, sprinkle with cold water and allowthe couscous to air. Rake it and sprinkle it again with wateruntil the grains are swollen. Leave the grains to absorb all themoisture.

Return the couscous to the top of the couscousier and cover withthe raisins; place a cloth napkin over the top of the couscousierto trap the steam and swell the raisins. Steam again over water.

Place the couscous and raisins in the gsaa, add the butter and mixuntil the grains are coated.

Put the couscous and raisins in a large bowl, creating a tall cone.Decorate the sides of the mound with slices of boiled egg and trailsof ground cinnamon, sprinkle the sugar atop the mound and servewith a bowl of sugar on the side. Sfuf should be served with coldlaban (yoghurt) or buttermilk, and is often accompanied by chilledsliced melon.